• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.383-390
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• 2017

Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from $8.91{\pm}0.16$ to $17.81{\pm}0.11$, and $10.37{\pm}0.27$ to $17.93{\pm}0.09$ in the medium and dark roasted coffee beans, respectively, while it is increased from $4.47{\pm}0.11$ to $11.89{\pm}0.18$ in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from $310{\pm}8.2$ to $282{\pm}11.2$, then to $58{\pm}0.0mg$ in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.68-76
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• 2012

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.498-506
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• 2014

The objective of this study was to investigate the beneficial effects of mulberry extract (MBE) on blood flow improvement. The $SC_{50}$ value for the DPPH radical scavenging activity of MBE was $89.36{\pm}5.46{\mu}g/mL$. Analysis of the cellular toxicity of MBE on RAW 264.7 and HepG2 cells showed no toxicity under a concentration of 2,500 ${\mu}g/mL$. We found that MBE inhibited the enzyme activity of cyclooxygenase (COX)-2 as well as oxidation of human LDL. Western blotting analysis showed that MBE inhibited protein expression of COX-2 and 5-lipoxygenase in RAW 264.7 cells. In addition, MBE inhibited protein expression of intercellular adhesion molecule-1 and vascular cell adhesion molecule-1 in human umbilical vein endothelial cells. Furthermore, MBE reduced the serum levels of total cholesterol and C-reactive protein in a concentration-dependent manner. These results both in vitro and in vivo suggest that MBE can be employed for the improvement of blood flow.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.731-740
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• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.742-750
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• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

• Korean Journal of Medicinal Crop Science
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• v.12 no.4
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• pp.321-327
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• 2004

Cortex of Ulmus davidiana var. japonica N. and Hemipteleae davidii P. have been used without classification according to countries as oriental medicine for treatment of various disorders. This study was conducted to elucidate the difference in antioxidant activity and total phenol content of these medicinal materials. Root cortex and trunk cortex of two medicinal plants were extracted with 80% ethanol $(at\;85^{\circ}C)$ and water (at room temperature), respectively. All of the extracts at $200{\sim}5\;{\mu}g/ml$, showed more effective scavenging activity on superoxide radical than ascorbic acid, and 80% ethanol and water extracts of Ulmus root cortex (URC) was more effective. Scavenging activities on DPPH radical of 80% ethanol extracts from URC and Ulmus trunk cortex (UTC) at 10 ${\mu}g/ml$, (41.4, 35.6%) were higher than those of the other six extracts and ${\alpha}-tocopherol\;(2.3{\sim}24.0%)$. Inhibitory activities on human low density lipoprotein (LDL) oxidation of 80% ethanol extracts from UTC and URC (84.3, 81.7%) at $10\;{\mu}g/ml\;(31.3{\sim}78.2%)$ were higher than those of the other six extracts and ${\alpha}-tocopherol$. However, antioxidant activities on linoleic acid peroxidation of all of the extracts were relatively lower than that ${\alpha}-tocopherol$. Total phenol content of 80% ethanol extract from URC was the highest value as 50.8% and that of water extract from HRC was the lowest as 5.6% among the extracts. From these results, it is suggested that Ulmus root cortex was the most effective in antioxidant activity.

• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.327-336
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• 2013

This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at $4^{\circ}C$. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen's carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.273-280
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• 2016

We investigated the contents of total phenols, anthocyanins, carotenoids and the antioxidant capacity of black carrot, black currant, acaiberry, black raspberry, and blueberry. We also examined the physical and organoleptic characteristics of pudding with added black carrot extract following 7 days of storage. Black carrot and black raspberry had the highest total phenols. Blueberry contained the highest anthocyanins and black currant equaled black carrot in carotenoids. Anti-oxidant capacity measured by 1,1-diphenyl-1,2-picrylhydrazyl and 2,2-azino-bis-3-ethyl-benthiazolin-6-sulfonic acid was highest in black raspberry and black currant followed closely by black carrot. In pudding, redness was increased and blueness decreased by adding black carrot extract, but the trend was partially reversed during 7-day storage due to oxidation of the anthocyanins, which are stable in acid situation. As black carrot extract contents were increased, pH value decreased. The pudding's hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were optimal with 7.5 % black carrot extract. In conclusion, black carrot is moderately rich in anthocyanins and phenolic compounds. In pudding adding 7.5 % black carrot extract was optimal for organoleptic qualities. However, additional studies are needed to develop methods for protecting anthocyanins from breaking-down during storage of back carrot pudding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.545-551
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• 2017

Curcuma longa L. (CL) is widely used as a spice and coloring agent in several foods, such as curry and mustard, as well as cosmetics and drugs. In this study, we investigated the protective effects of CL extracted with various solvents [methanol (MC), ethanol (EC), acetone (AC)] on $H_2O_2-induced$ DNA damage in human leukocytes along with total polyphenol contents (TPC) and antioxidant properties. The antioxidant effects of CL were determined by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA) and superoxide dismutase (SOD)-like activity. The preventive effect of CL on oxidative stress-induced DNA damage and DNA repair capacities were assessed using comet assay. MC showed the highest TPC (11.17 g gallic acid equivalents/100 g) and antioxidant properties among the solvent extracts. The $SC_{50}$ for DPPH RSA was MC: 35.0 > AC: 45.8 > EC: $57.8{\mu}g/mL$ and SOD-like activity was MC: 46.6 > EC: 141.5 > AC: $296.4{\mu}g/mL$. In the comet assay, the $ED_{50}$ value of MC showed the highest inhibition ($86.7{\mu}g/mL$) of $H_2O_2-induced$ DNA damage, followed by AC ($110.0{\mu}g/mL$) > EC ($115.8{\mu}g/mL$). Analysis of the percentage of damaged cells showed that repair capacity significantly decreased at 4, 8, and 12 h from $H_2O_2-induced$ oxidative stress in each extract. After 12 h, level of DNA damage recovery was similar to the negative control level. These results suggest that CL has potential antioxidant activity and a protective effect against oxidation-induced DNA damage, and the methanol extract of CL was the most effective.